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Mexican arroz rojo

Flavoured with a small amount of spicy chorizo sausage and crushed dried chillies, this is a traditional taste of Mexico. A quick-to-prepare guacamole and soft flour tortillas complete the meal.

Ingredients

2 tbsp vegetable oil

75g chorizo sausage, chopped

1 onion, finely chopped

2 garlic cloves, crushed

200g long-grain brown rice, rinsed

2 x 400g cans chopped tomatoes

½ tbsp tomato purée

140g frozen sweetcorn

140g frozen peas

1 bay leaf

200ml vegetable stock or water

½ tsp crushed dried chillies, or to taste (optional)

½ tsp sugar

TO GARNISH sprigs of fresh coriander, lime wedges

TO SERVE 4 flour tortillas

Method

Heat the oil in a large flameproof casserole or saucepan with a tight-fitting lid over a moderately high heat. Add the chorizo sausage and stir for 2 minutes. Add the onion and garlic and continue cooking for 3–5 minutes, stirring, until they are soft.

Add the rice to the pan and stir for 1 minute, then stir in the tomatoes with their juice, the tomato purée, sweetcorn, peas, bay leaf, vegetable stock, crushed chillies, if using, and sugar.

Slowly bring to the boil, stirring occasionally, then reduce the heat to low, cover the pan tightly and leave to simmer for 30–40 minutes until the rice is tender and all the liquid is absorbed. Season to taste.

When the rice has finished cooking, remove from the heat and leave to stand for 5 minutes, with the pan covered. Heat the flour tortillas under a hot grill. Garnish the rice with coriander and lime wedges and serve with the warm tortillas.

PREPARATION:
Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown. Add in the chicken stock and chile sauce and bring to a boil. Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.